Gluten-free leeks and bacon vol-au-vent

Name: Gluten-free leeks and bacon vol-au-vent
Prep time: 30 min
Cook time: 10 min
Yield: 12 coupelles
Cuisine: Plats principaux
Ingredients: 3 gluten-free rolled tortillas of 66 g or 10 inches of diameter; 4 gluten free minced bacon slices; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 60 ml (1/4 cup) of dry white wine; 250 ml (1 cup) of 35 % fat cooking cream; 125 ml (1/2 cup) of mid-strong grated Cheddar cheese; Ground salt and pepper

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Author: Geneviève Arbour Dt. P.

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Preparation 20

Baking 10

Portions 12 coupelles

Freezing Yes

Budget

Ingredients Preparation

Ingredients

3 gluten-free rolled tortillas of 66 g or 10 inches of diameter
4 gluten free minced bacon slices
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
60 ml (1/4 cup) of dry white wine
250 ml (1 cup) of 35 % fat cooking cream
125 ml (1/2 cup) of mid-strong grated Cheddar cheese
Ground salt and pepper

Preparation

Side-by-side mode

Fold rolls in two then fold once again over themselves to form four rectangles. Set into muffin molds to form small cups. Lightly brush the insides of those cups with olive oil. Bake in the oven for 5 minutes at 375ºF (190ºC) until cups are well browned.
In a casserole, cook the bacon until crispy. Set aside over paper towels and throw away the fat surplus.
In the same casserole, cook sliced leeks at medium heat while stirring until tender. Pour white wine and cream. Reduce the mixture by half while stirring from time to time. Add bacon and cheese. The preparation must be thick. Pour the mixture equally into all 12 cups. Bake in the oven for 5 minutes at 375ºF (190ºC). Serve with a green salad.